Use Simple Science To Transform Good Dishes Into Great Dishes
Take the guesswork and mystery out of cooking and become an improved chef with Easy Culinary Science for Better Cooking.
In this book, the practical science behind great food is broken down in an accessible, digestible way without overwhelming even the greenest of cooks. Jessica Gavin’s approachable recipes seamlessly blend together food science and culinary arts, to maximize flavor potential.
Jessica will expand your skill set and confidence in the kitchen, all while creating tasty culinary masterpieces. Learn the science behind how things work, how foods interact from a cooking or baking perspective and how to make flavorful, flawless meals consistently. Whether it’s mastering a perfect Pan-Seared Ribeye with Miso Butter or Scallops with Garlic Sauce, accomplishing impeccable Eggs Benedict and Mushroom Risotto, or whipping up a sensational Blender Hollandaise Sauce, this book has it all.
Elevate your favorite recipes to make them phenomenal, faster and more delicious, any night of the week
|Publisher:||Page Street Publishing|
|Product dimensions:||8.00(w) x 9.00(h) x (d)|
About the Author
Jessica Gavin is a certified culinary scientist and food science industry professional with formal culinary school training. Her work has been featured on Food Network, USA Today, The Kitchn and more. She lives in Orange County, CA.